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Food Engineering Progress
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8
  
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1
Progressive Freeze - Concentration ; a New Method for High - Quality Concentration of Liquid Food
Osato Miyawaki
Food Engineering Progress
2001 Volume.5 No.3 190 ~ 194
2
Effects of Water to Rice Ratio and Bulk Density on the Thermal Conductivity of Cooked Rice
Lee Young-Jin
Chun Jae-Kun, Moon Tae-Wha, Chung Koo-Min
Food Engineering Progress
2001 Volume.5 No.3 187 ~ 189
3
Location Recognition and Quality Evaluation of Bundle of Dried Tobacco Leaves Via Color Computer Vis
...
Lee Cheol-Ho
Hwang Heon
Food Engineering Progress
2001 Volume.5 No.3 180 ~ 186
4
Milling Characteristics of Brown Rice Using a Continuous Type Conditioner
Song Dae-Bin
Kim Sung-Tae, Han Ku-Yeon
Food Engineering Progress
2001 Volume.5 No.3 175 ~ 179
5
Effective Components of Commercial Fermented Plant Extracts and their HACCP Scheme
Cho Young-Joo
Park Sun-Young, Lee Eun-Joo, Lee Cherl-Ho
Food Engineering Progress
2001 Volume.5 No.3 165 ~ 174
6
Concentration of Watermelon Juice by Reverse Osmosis
Seo Ja-Young
Kang Hyun-Ah, Chang Kyu-Seob
Food Engineering Progress
2001 Volume.5 No.3 160 ~ 164
7
Physical Properties of Dietary Fiber in Cacao and Their Changes Through L - BTC Process
Lee Jung-Suk
Kwon Ik-Boo, Lee Shin-Young
Food Engineering Progress
2001 Volume.5 No.3 151 ~ 159
8
Chemical Composition of Dietary Fiber in Cacao and Its Change Through L - BTC Process
Lee Jung-Suk
Kwon Ik-Boo, Lee Shin-Young
Food Engineering Progress
2001 Volume.5 No.3 145 ~ 150